Slow Cooker Pulled Chicken

This is one of the best crockpot recipes I've tasted. BBQ is so versatile, and you can put it on just about anything. One of my favorite things to do is to put it on a baked potato with a little cheese and fat free sour cream. I don't even need butter.

This BBQ has a smoky flavor from the adobo sauce and a little punch of heat from the chiles. Aubrey said that he would have thought this was pulled pork if he wasn't the one to put the chicken in the crockpot. It makes a lot, so you can have leftovers for several nights or you can freeze it in several zipper top bags for later meals.

Slow Cooker Pulled Chicken

Ingredients:
1 (14-ounce) can tomato sauce
2 chipotle chiles in adobo, finely minced
1/4 cup cider vinegar
3 Tablespoons honey
1 Tablespoon paprika
2 Tablespoons tomato paste
2 Tablespoons Worcestershire sauce
3 teaspoons dry mustard
1 Tablespoon chili powder
1 teaspoon salt
3 pounds boneless, skinless chicken thighs and breasts, trimmed of fat
1 medium onion, chopped
3 cloves garlic, minced

Directions:
Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, chili powder and salt in a 6-quart slow cooker until smooth. Add chicken, onion, and garlic; stir to combine.

Put the lid on and cook on low until the chicken can be pulled apart, about 5-6 hours.

Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.
Serves 8-10

Source: Apple A Day; Originally from EatingWell.com